Sambal Goreng Jawa

Sambal Goreng is a famous dish originally from Indonesia. It is a dish that is flexible; meaning that you may choose to have variations. Example- all meats, all vegetables or all seafoods. As for me, I love to mix all. Seriously, its delicious.
 

Traditionally, it was a full meat dish. Beef meat, liver and lungs were Star ingredients. The scarcity of the meat supply made it so pricey to buy hence this dish was specially prepared only during the festivities like Eids, weddings or feasts on special occasions.

 

 

Today, as international trades are common, the abundance of meat supply has allowed us to savour this dish at any day. How lovely!

 

 

Sambal Goreng Jawa

Prep time: 30 mins

Cook time: 30 mins (including the boiling and frying of the meat/prawns/tempe)

Serves: 4-6 pax

*Cooking time is shorter as I have prepared the sambal paste

Ingredients:
 

Part A:

8 Shallots or 2 medium Red onions (finely julienne)

4 fresh Red Chilies (finely julienne)

1 Lemongrass (finely julienne)

1 inch Galangal (blue ginger), thinly sliced

4 pcs Kaffir leaves (finely julienne)

Part B:

2 tbsp Sambal (click for recipe)

2 tbsp sweet Soya Bean sauce 

Salt to taste

Part C:

200gm Beef steaks (boiled and cut into strips/cubes)

200gm Beef lungs (boiled and cut into strips/cubes)

200gm fresh shrimps (fried), *you may use fresh prawns too

100gm Tempeh (cut in squares and fried. Do not cut too small or it may break when fried)

Note:

Tempeh is fermented soy beans, bound together by a white-mould like substance that is perfectly edible. It is firm in texture with a mushroomy flavor. Have a strong after taste that some may not like.

 

Tempeh Photo: Google

 

Tempeh Photo: Google

Method:

1) Stir fry Part A ingredients till fragrant or onion just caramelized. Don't brown the onions.

2) Add in Part B. At this point, you may add salt to taste.

3) Add in Part C. Stir well.

 

4) Serves hot with white rice. This dish serves as a side dish in Nasi Sambal Goreng alongside white rice, Rendang, Begedil, Serondeng, Sambal Sotong and Sambal Belacan.

 

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